Lemon Curd & Nutmeg Acorn Squash

Last week, the temperatures were in the high seventies and low eighties.  Today, we topped 108 degrees, according to the thermostat in my car.  I could taste fall last week, and imagined all the wonderful flavors coming so soon.  So I picked up an acorn squash at the grocery.  

Easy to make and lovely in presentation, this dish is so aromatic it will catch your attention long before it reaches the table.  It's a great side for a special occasion like Thanksgiving, but need not be saved for company. 

Lemon Curd & Nutmeg Acorn Squash

Cook the squash as you normally would - I typically slice lengthwise, scoop out the seeds, then invert into an 8x10 inch pyrex pan with about a quarter inch of water in the bottom.  I then bake at 325 degrees for about forty minutes. 

Once cooked, take the squash halves out of the water bath, turning them right-side up.  Add a pat or two of butter, a generous tablespoon of lemon curd, and a sprinkling of nutmeg.  Broil for 5 minutes until bubbly.  Top with toasted hazelnuts or pine nuts for extra decadence.